Cream of Asparagus Soup

This is another great soup for veges that can be adjusted to be low fat.

1/4 cup unsalted butter or margerine
1 mild onion, finely chopped
1 celery stalk with leaves, finely chopped
4 cups vegetable or chicken stock
3 lb asparagus, trimmed,a dn cut into one inch pieces
2 baking potatoes, peeled and cut into one inch chunks
1 Tbs dried basil
2 cups heavy cream or soy milk
salt and pepper

In a large pot melt butter and add onions and celery. Saute until translucent, appx 2-3 minutes over medium heat. Ass the stock, asparagus, potatoes and basil. Bring to a boil. Reduce heat and cimmer covered, for about 30 minutes, or until veges are tender.
In small batches puree the soup in a food processor or blender until smooth. Return to pan and add the cream or if doing low fat at soy milk, it won't be quite as creamy, but will still be ok.
Freezes well.

Serves: 6-8